Confit of Duck

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

Confit comes from the French word meaning ‘to preserve‘. It is a classic regional dish from Gascony in south-west France. The technique can be applied to various different meats, but duck, goose and pork are the most common. So many tastes and textures can be achieved in the dish, but it will, of course, depend on how long you marinate the meat, how slowly you cook it, how you store it and what actually goes into the marinade. I’m going to give you my version, with various ways of serving i